A 12-inch pointed Japanese cow knife delivers targeted control for slicing, dicing, and trimming tasks that demand consistent edge feel and proven balance. Professional kitchens will gain a reliable tool engineered for sustained service cycles and repeatable results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the blade and wooden handle after each shift with a soft cloth and mild detergent; rinse and dry immediately to prevent water damage. Sanitize high-touch zones like handles and chair backs using an EPA-registered sanitizer per label directions. Inspect and remove crumbs from booth crevices and under shelves to deter pests. Clean regularly to prevent cross-contamination and maintain health standards. Follow CSA and company SOPs for concentration and contact time.#@@#Additional Info#@#Thunder Group JAS013001 12" x 1.65" pointed Japanese cow knife has a 12" steel blade with a smooth edge and a riveted wood handle for precision slicing.#@@#General Info#@#Description #@#
A 12-inch pointed Japanese cow knife delivers targeted control for slicing, dicing, and trimming tasks that demand consistent edge feel and proven balance. Professional kitchens will gain a reliable tool engineered for sustained service cycles and repeatable results.
Japanese Steel forms the cutting surface to provide sharpness retention and resistance to edge rolling. Users will experience clean slices across proteins and produce while reducing resharpening frequency during shifts.
Forged manufacturing creates a dense grain structure that increases strength and maintains geometry under heavy use. Chefs will notice improved impact resistance and a stable spine that supports forceful cuts.
A pointed tip increases access to narrow joints and detailed trimming zones for precision butchery and garnish work. Operators will complete intricate tasks faster with more control over blade placement.
A riveted wood handle secures the tang and delivers tactile feedback for grip adjustments during repetitive motions. Kitchen staff will sustain comfort over long service periods while retaining a positive grip even when hands become moist.
A smooth edge accommodates push cuts and pull slicing with predictable bite and minimal tearing of delicate items. Culinary teams will produce consistent plate presentations with fewer cosmetic defects.
A 12-inch blade with overall mass tuned for control provides a balanced feel that reduces operator fatigue. Line cooks and sous chefs will maintain speed and accuracy across high-volume prep without frequent hand repositioning. This knife is designed to enhance efficiency and elevate culinary artistry, making it an essential addition to any professional kitchen.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect blade daily for chips and corrosion; hone edge before each shift and strop weekly to maintain a consistent bevel. Sanitize handle and ferrule after use with food-safe detergent and warm water, then dry immediately to prevent wood swelling. Oil wooden handle monthly with food-grade mineral oil. Store knife in a dedicated sheath or magnetic strip to protect edge. Regrind by a professional when grind angle exceeds 1 mm loss.
